INGREDIENTS | NET QUANTITY | METHOD |
Chicken (spring boneless)
Lemon grass
Onion
Garlic
Chilli red
Ginger
Peanut butter
Tomato paste
Coconut flake
Coconut milk
Vegetable oil
Lemon juice
Bay leaves
Potato wedges
Mix salad and sprout
|
1/2 pieces
2 pieces
3 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1 tablespoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1 teaspoon
1 piece
2 ounces
1 teaspoon
|
- Marinate the chicken with ½ of garlic, chilli, ginger and bay leaves and with the white wine, for at least 6 hours.
- Fry the rest of the chopped onion, ginger, garlic, chilli and lemon grass in low heat with vegetable oil, add the tomato paste.
- When the mix becomes slightly brown add peanut butter and the roasted grated coconut and lemon juice.
- At the last minute add the coconut milk.
- Seared the chicken.
- Add sauce before serving.
- Set on the fried potato wedges.
- Decorate with greens and sprouts.
|
INGREDIENTS | NET QUANTITY | METHOD |
Bacalhau ( salted cod fish/Morue)
Potato
Parsley
Egg
Onion
Garlic
Olive oil
Sauce
|
2 pounds
2.08 ounces
2 tablespoons
5 pieces
1/2 cups
3 tablespoons
1 teaspoon
2 tablespoons
|
- Chop onion, parsley and garlic, keep aside.
- Poach the cod fish and potato and mash them together.
- Fry the garlic and onion and mix all the ingredients like a coquette.
- Use spoon to make quenelle shape.
- Deep fried and it is ready to serve.
|
INGREDIENTS | NET QUANTITY | METHOD |
Beef tenderloin
Port wine sauce
Garlic
Cream
Quail egg
Parma ham
Potato
|
7 ounces
1-1/2 tablespoon
1 teaspoon
1 teaspoon
1 piece
1 tablespoon
1.8 ounces
|
- Sear the beef. Cut in three layers.
- Boil and blend the garlic with cream.
- Fry the sliced potato..
- Set the tenderloin wrapped in the Parma ham on the potato cover with a fried quail egg.
- Set with port wine sauce and garlic emulsion.
|
INGREDIENTS | NET QUANTITY | METHOD |
Portuguese chourico
Mixed salad
Mix bell peppers
Olive
Aquadente
|
73 ounces
1 ounce
1 tablespoon
1 teaspoon
1 tablespoon
|
- Seared the sausage (skinless) flamed with the alcohol and set on the plate with the rest of the ingredients.
|
INGREDIENTS | NET QUANTITY | METHOD |
Mango sherbet
Fresh mango
Sauce (below)
Sauce (1liter)
Cream
Milk
Sugar
Thai lemon leave
Thai lemon grass
|
3 ounces
1.8 ounce
4 tablespoons
1liter
1 quart
4 tablespoons
1 tablespoon
1 teaspoon
8 pieces
|
|
INGREDIENTS | NET QUANTITY | METHOD |
Cream
Passion fruit juice
Sugar
Vanilla pod
Gelatin
Sugar
Water
Cinnamon
Star anis
Cumin
Szechouan peppercorn
|
1 quart
1 pound
1/2 pound
1/2
7 leaves
2 pounds
14 ounces
2 pieces
1 piece
1 teaspoon
1-1/2 teaspoon
|
- Set the gelatine in ice water.
- Take ½liter of cream and mix with all ingredients and bring it almost to boil.
- Incorporate the melted gelatine in the mix and then add the remaining cream.
- Pour in small mould.
- Reserve in the fridge.
- Make a caramel liquidize it with fresh water, and then add the crushed spices.
- Use fruits and toile for decoration.
- Incorporate some drop of chocolate sauce
|
INGREDIENTS | NET QUANTITY | METHOD |
Tuna fish
Capsicum
Onion
Coriander
Garlic
Black olive
Olive oil vinaigrette
Broad bean or black eye
Sisho sprout
Honey Wasabi dressing
Seasoning
|
3.5 ounces
1.1/2 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1-1/2 teaspoon
1 teaspoon
2.8 ounces
1 teaspoon
1.1/2 teaspoon
|
- Seared the tuna loin and keep the heart rare. (The slicing will be easier if you keep it in the freezer)
- Cook the beans and let them cool down.
- Slice onion and capsicum.
- Toss with all the other ingredients and flavours it with coriander.
- Mix with the honey wasabi dressing and bell peppers and olive oil.
- Set in a mould with the sliced tuna topped with the sisho sprout.
|
INGREDIENTS | NET QUANTITY | METHOD |
Diced cooked octopus
Diced onion
Dice garlic
Diced green bell pepper
Diced tomato
Black olive
Mixed lettuces
Chopped fresh coriander
Fresh chives
Vinaigrette
Seasoning
|
1.8 ounces
2 tablespoons
1 tablespoon
2 tablespoons
4 tablespoons
1 teaspoon
1.1/2 tablespoon
1 teaspoon
1 teaspoon
1.1/2 tablespoon
|
- Poach the octopus in salt boiling water with pepper & bay leaves to get it tender (about 35mins.)
- Let it cool down, then mix it with all the ingredients.
- Add the olive oil vinaigrette.
- Marinate for 6 hours before serving.
- Set it a cabbage leaf.
- Decoration with beet root and herbs oil and diced tomato.
|
INGREDIENTS | NET QUANTITY | METHOD |
Salmon filet
Fresh cream
Shallot
Garlic
Fresh Thai chilli
Seasoning
Turmeric powder
Sugar
Coconut milk
Cumin seed
Mustard seed
Lime juice
Parsley
Mixed steamed rice
|
1 pound
1 quart
7 ounces
9 ounces
1.1/2 tablespoon
1 teaspoon
1 teaspoon
1 can
1.1/2 tablespoon
1.1/2 tablespoon
3 pieces
2 tablespoons
2.8 ounces
|
- Keep a side few cloves of garlic for decoration.
- Crushed the garlic and shallot and boil them with the cream until cooked.
- Remove the chilli if you want a mild sauce.
- Blended the mix.
- Toasted the cumin seed and mustard seed in oil…then add the mix.
- Add the rest of the ingredients.
- Deep-fry a few garlic cloves and set a side.
- Pan fry the salmon fillet.
- Set on plate with cream and fried garlic, parsley and sprouts as decoration.
|
INGREDIENTS | NET QUANTITY | METHOD |
Italian Meringue
Water
Sugar
Egg white
Mascarpone
Meringue
Cream (whipped)
Eagle milk (condensed)
Biscuits (powder)
Cacao powder
|
13/4 cup
1-3/4 cup
1 cup
1/2 cup
1 cup
1 quart
1-1/2 cup
1 pound
1.1/2 tablespoon
|
- Whip the meringue ( Italian) and keep to a side.
- Take 1 ¾ cup of meringue and mix it with the mascarpone.
- Mix the cream and the condensed milk.
- Pour the two creams together and set in glass altering three layer of biscuit crumble.
- Add some crisp at the last minute on the top.
- Served chilled.
|
INGREDIENTS | NET QUANTITY | METHOD |
Cleaned sea bass fillet
Ginger
Spring onion
Chinese parsley
Chilli
White sesame seed
Veg oil
Chinese soya sauce
Mixed steamed rice
|
7 ounces
2 tablespoons
2 tablespoons
1 tablespoon
1-1/2 teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
2.8 ounces
|
- Steam the fish fillet, cover with the ginger and spring onion julienne.
- Heat the oil and the soya sauce and pour it over the fish.
- Serve it on the mix of wild and Thai rice.
- Sprinkle some chopped chillies and Chinese parsley on the top.
|